Beetroot is a rich source of fibre and many other valuable and protective nutrients. Coupled with the anti-inflammatory herbs ginger and turmeric, plus immune-supporting coconut, this is one very nourishing soup.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp butter, ghee or extra-virgin olive oil
- 2 brown onions, peeled & roughly diced
- 3–4 cloves garlic, peeled & chopped
- 2 heaped tbsp fresh ginger, peeled & finely chopped
- 1 tsp freshly grated turmeric (½ tsp if using dry)
- 3 medium beetroots (about size of a tennis ball), peeled & cut into roughly the same sized pieces
- 2 large carrots, diced
- 1 green apple, peeled & diced
- 3 cups chicken or vegetable stock/broth
- Good pinch sea salt & black pepper, to taste
- 270mL tin coconut milk
- Parsley & lemon wedges, to serve
Method
- In medium-sized pot, heat butter over low heat and add onion, garlic and ginger. Sauté for 10 mins (do not brown).
- Add turmeric, beetroot, carrot, apple and stock and season well. Bring to boil and reduce to slow simmer for about 15 mins or until beetroot is tender.
- Allow to cool a little and place in high-speed blender or food processor with coconut milk (reserving ¼ can to serve). Blend until smooth and creamy. Taste and adjust seasoning if necessary. If you have particularly earthy beets, you can add a tsp or two of sweetener (coconut syrup or rice-malt syrup) to counterbalance.
- Garnish with parsley and reserved coconut milk and serve with wedge of lemon (this really complements the flavour of this soup).
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